1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree
4 Tbsp butter
2 medium yellow onions, chopped, about 2 cups
3 garlic cloves, minced
1 Tbsp smoked paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup water
1 cup milk
1/2 cup cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh sage or 1/4 teaspoon ground sage
Salt and freshly ground pepper to taste